This recipe is based on my standard French macaron recipe with a few tweaks that make it a red fruit macaron. Experiment with food colorant; I have added a lot more red in this recipe to get the right color. A good dollop of jam is all you need for the filling. Choosing a mixture of red fruits for the jam will give a more complex fruit flavor.
Fruits Rouge French Macarons
1 ½ cups confectioner’s sugar, sifted
1 cup plus 2 Tablespoons almond meal
3 large eggs, room temperature
¼ teaspoon cream of tartar
6 Tablespoons granular sugar
½ teaspoon vanilla extract
1 ½ teaspoon red food color paste
Blue food color paste if you need it.
3/4 cup red fruit jam
Preheat oven to 375ºF.
Sift the confectioner’s sugar and almond meal together. This helps remove lumps and large pieces of almonds in the meal. I prefer to sift these ingredients separately and then measure out what is needed in the recipe. Set this aside while you prepare the egg whites.
Separate the eggs, setting asides the yolks for another recipe. A good rule of thumb is to leave the eggs at room temperature overnight to cure the egg whites. The meringue behaves better this way.
Beat the egg whites until frothy, add in the cream of tartar and beat until soft peaks form.
Add sugar gradually and continue to whip the egg whites until stiff peaks form. Just before you reach this point, add the vanilla extract and colorant. You will have a little ‘whipping’ room to adjust the color before the egg white are stiff.
Fold in confectioner’s sugar and almond meal mixture into egg whites in two parts. Once all of the dry ingredients are incorporated continue to fold until the batter flows like magma when you lift the spatula. I feel that this is important, due to the fact that you want the macaron cookies to smooth out once they are on the parchment.
Fill a pastry bag fitted with a quarter inch round tip with batter. To pipe a nicely shaped disk, start with the pastry bag vertical to the parchment, tip side down. The tip of the bag should be a half inch from the paper. Squeeze the batter onto the center of the circle drawing and the batter will flow towards the edge. Just as the batter reaches this point stop squeezing the bag and drag the tip in a circular motion towards the edge of the disk. This will help eliminate the peak of batter in the middle of the cookie. Repeat with the remaining circles. A word of caution, since we folded the batter to flow like magma, the batter will start flowing out of the pastry bag as soon as you turn the bag tip side down. So work quickly and with precision. It will take a few tries to be confident in this step.
To help the batter smooth out, just tap the bottom of the template. Now slide to parchment onto the sheet pan. Allow the meringue to rest for fifteen to twenty minutes. This will allow a skin to form on the macaron which will give you that signature French macaron skirt we are going for.
Reduce the temperature of the oven to 325ºF and bake the macarons for 10 minutes. Allow the macarons to cool for a few minutes on the pan before transferring them to a cooling rack. Raise the heat of the oven back to 375ºF. Once the oven is back up to temp, repeat with the reaming cookies. Remember to drop the oven temperature to 325ºF each time you bake more macarons.
Place a teaspoon of jam on half of the macarons and gently press together with the other halves. This recipe will make two dozen macarons. If you are making French macarons for those who love them, you should plan on making plenty. On many occasions, I seem to run out quickly. Once people know you are bringing macarons in for sharing, they will flock with excitement. Enjoy!